Thai Pandanus Cake

Instructions

1. Prepare the pandan extract
   Cut 10-12 pandan leaves into small pieces and blend with 1/2 cup of water. Strain the mixture through a fine sieve to obtain the extract. If using jasmine flower water, prepare it separately.
2. Mix the dry ingredients
   In a large bowl, combine the rice flour, tapioca starch, and salt. Mix thoroughly to ensure there are no lumps.
3. Prepare the batter
   In a saucepan, heat the coconut milk and sugar over low heat until the sugar dissolves completely. Do not boil. Remove from heat and let it cool slightly. Gradually add this mixture to the dry ingredients, stirring constantly to avoid lumps.
4. Divide and color the batter
   Divide the batter into two equal portions. Add pandan extract and pandan paste (if using) to one portion for the green batter. Add coconut cream to the other portion for the white batter. Stir both mixtures until smooth.
5. Steam the first layer
   Lightly grease an 8-inch square pan with coconut oil. Pour about 3 tablespoons of the green batter into the pan, forming a thin layer. Steam over medium heat for 5 minutes until set.
6. Create the layers
   Once the first layer is set, pour 3 tablespoons of the white batter on top. Steam for 5 minutes. Continue alternating green and white layers, steaming each for 5 minutes, until all the batter is used up.
7. Final steaming
   After all layers are added, steam the entire cake for an additional 15 minutes to ensure it's fully cooked and the layers are firmly set together.
8. Cool and serve
   Remove from heat and let the cake cool completely in the pan. Once cooled, run a knife around the edges and carefully turn out onto a cutting board. Cut into small diamond or square shapes using a sharp knife lightly coated with coconut oil.